🍷 Enhance Your Wine with RJ Spagnol's AJ-E1R7-R72B Wine Conditioner 500ml Review

I use this conditioner in my wine all the time. I make five gallons at a time and use the whole bag to make it sweeter. Everyone who drinks my wine can't get enough of it, so I must be doing something right with this substance.

Good stuff inside but I took a star off because it seemed difficult to get out of the box. Finally, I cut out a corner of the bag and put it in another container. The actual product is great, it reduces the harshness and adds some sweetness to the wine. Makes it drinkable sooner.

I've been aging some Erie wine for a year waiting for it to taste good and ready for bottling. I lost hope. I decided I had nothing to lose by using the conditioner. I kept adding, waiting, tasting, adding more, etc. and it ended up being delicious. I bottled it and people love it. I was happy.

It was a lot more convenient than making simple syrup and adding potassium to stop fermentation. However, we had no idea how much we would need for our parties. We have an alcohol-rich fruit wine that has become very dry. We prefer sweet wine so it didn't take much for the 10 gallons we had to bottle.

Packaging problem. It comes in a bag with a lid. When I received it it leaked into the box. I assumed everything was fine once the bag was set up and placed it on top of my wine stash. When I came back a day later, I found the water continued to flow through all my supplies and dripping everywhere. It was a huge mess. There are other brands that come in bottles and I've had good luck with them. I do not recommend this brand.

This item is missing from many wine recipes. Post-fermentation conditioning and stabilization is an important step in preventing your wine from exploding in the bottle and tasting like craft beer. I recently fermented a 5 gallon batch of red wine. Now it's not the wine you'll be entering the competition; It is made from supermarket grape juice, sugar and wine yeast. When fermentation is complete I add four Camden tablets per gallon to kill the yeast and a bottle of wine conditioner. The result: